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About this variety
Peter Pepper Red is a collector's chili (Capsicum annuum, family Solanaceae) known for its wrinkled, curved, oddly shaped fruit. It carries medium heat at 10,000–23,000 Scoville heat units. The packet holds 5 seeds.
Fruit and plant
- Wrinkled, curved fruit 8–12 cm long with fairly thick walls
- Ripens from green to red
- Plants grow 60–90 cm tall
- Slightly sweet, earthy flavour; used in salsas, hot sauces, pickles, stuffed or grilled
Sow into soil at 18–35 °C
Start the seed indoors 6–8 weeks before the last frost. Seedlings appear in about 8–9 days when the soil is 25–35 °C; 18–35 °C is the soil range that suits pepper germination, so keep the tray inside it until the first leaves show. Cover the seed with about 6 mm of seed-starting mix.
These figures are typical for the species (emergence was measured with seed about 13 mm deep); they are not a test of this packet.
Planting out
Transplant once the soil stays above 20 °C. Give plants full sun, 45–60 cm between plants and 60–90 cm between rows, in fertile, well-drained soil at pH 6.0–7.0. Keep it evenly moist without waterlogging. Feed with a balanced fertiliser during leafy growth and a phosphorus-rich one from flowering.
What you get: 5 seeds per packet. Pepper seed usually stays usable for about 2 years when kept cool, dark and dry, so you can sow part of the packet and keep the rest. That is a general figure for the species; we do not state a germination percentage for this packet.
FAQ
When is the fruit ready?
Pick when the peppers are fully red and firm to the touch; that is when the flavour and heat are at their fullest.
Can the fruit be stuffed?
Yes. The thick walls hold up to stuffing and grilling.
